- 2 Sweet potatoesmedium
- 1 cup Quinoacooked
- 1 Avocadopeeled and cubed
- ½ cup Kalamata olivespitted
- ½ Red onionsmall, finely minced
- ½ cup Feta cheesecrumbled
- 1 tsp Olive oilextra-virgin, plus more for rubbing the potatoes
- ½ tsp Dried basil
- ½ tsp Salt
- ½ Lemonjuiced
Summer Stuffed Sweet Potatoes
Keeping things healthy and light with these Summer Stuffed Sweet Potatoes. Oven-roasted sweet potatoes filled with healthy and delicious quinoa salad with avocado and Kalamata olives. Finishing the potatoes with feta adds welcome brininess and saltiness. Perfect for lunch or a light dinner. The dish can be made vegetarian by substituting vegan cheese for the feta.
Sweet potatoes are a superfood packed with vitamins A and C and fiber. I like baking them whole in the oven to keep the cooking easy. Give sweet potatoes a good scrubbing, prick with a fork, then rub with olive oil and season with salt and black pepper all over. Bake the potatoes for 35 to 45 minutes or until they are fork-tender. Meanwhile, mix the cooked quinoa and remaining ingredients in a large bowl and gently toss. This recipe calls for 1 cup of cooked quinoa. If you need to start with uncooked quinoa, you need ⅓ cup of uncooked quinoa and ⅔ cup of water. Place the quinoa and water in a saucepan together and bring to a boil, then cover and simmer. Cook for about 10-15 minutes or until the water is all cooked out. To serve, slice the sweet potatoes in half and top with the quinoa salad. Garnish with fresh herbs of choice if you wish!
To make the Summer Stuffed Sweet Potatoes, you will need the following ingredients:
Steps to make Summer Stuffed Sweet Potatoes
Heat oven and prepare baking pan
Preheat the oven to 400 ºF and line a baking pan with parchment paper.
Prepare sweet potatoes
Prepare quinoa salad
Slice sweet potatoes